Category: BEEF

BUNLESS BURGER SERIES – ITALIAN WHITE CHEDDAR CHEESEBURGERS with BALSAMIC GLAZED ONION & ROASTED POTATOES

BUNLESS BURGER SERIES – ITALIAN WHITE CHEDDAR CHEESEBURGERS with BALSAMIC GLAZED ONION & ROASTED POTATOES

With having to give up bread I have found it challenging to eat satisfying meals. Years ago I started a Bunless Burger series, but never did much with it so I’m back to add to the selections with these Italian flavored cheeseburgers are layered with tons of satisfying flavors.

3/4 pounds ground beef
2 cloves garlic, minced
1 small Vidalia onion, halved and sliced into half rings
White cheddar cheese, thinly sliced
2 tablespoons Red Wine Vinegar or Balsamic Vinegar
1 tablespoon Italian seasoning
FRESH ground sea salt and black pepper
1 teaspoon sugar
3/4 pound fingerlings or tri-colored potatoes, cut lengthwise into 1 inch wedges.
1-2 teaspoons sweet paprika
Avocado oil
BUNS – OPTIONAL

  • Place an oven rack in the center of the oven, then preheat to 450°.
  • Place the potato wedges on a sheet pan.
  • Drizzle with avocado oil.
  • Sprinkle with paprika, salt and pepper; toss to coat.
  • Arrange potatoes in an even layer, skin side down.
  • Roast 28 to 30 minutes, or until browned and tender when pierced with a fork.
  • Remove from the oven.
  • While the potatoes roast, in a medium pan, heat a drizzle of avocado oil on medium-high until hot.
  • Add the diced onion; season with salt and pepper.
  • Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.
  • Add the garlic; season again with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
  • Add the vinegar and sugar, stirring occasionally, 1 to 2 minutes, or until well coated and most of the liquid has cooked off.
  • Re-season with salt and pepper to taste.
  • Transfer to a bowl and cover with aluminum foil to keep warm.
  • While the onion cooks, in a medium bowl, combine the beef, Italian seasoning and a generous sprinkling of the salt and pepper.
  • Gently mix to combine. DO NOT OVERWORK the meat.
  • Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate.
  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • Add the patties and cook 4 to 5 minutes on the first side, or until browned.
  • Flip the patties.
  • Evenly top with the sliced cheese.
  • Loosely cover and cook 4 to 5 minutes, or until the cheese is melted and the patties are cooked to your desired degree of doneness.
  • Leaving any browned bits of fond in the pan, transfer burgers to a plate. Loosely cover with the foil to keep warm.
  • Add the buns (if using), cut side down, to the pan of reserved fond adding a drizzle of oil if the pan is too dry.
  • Toast on medium-high 30 seconds to 1 minute, or until lightly browned.
  • Transfer to a work surface and assemble the burgers using the toasted buns, cooked patties, and glazed onion (you may have extra onion).
  • Serve the burgers with the roasted potatoes on the side.
  • Enjoy!

SAUCY MEATBALL SLIDERS

SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
6 buns
Parmesan cheese

  • Preheat oven to 450°.
  • In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
  • Add ground beef and minimally mix by hand JUST until well blended.
  • Form 6 meatballs.
  • Place meatballs on a baking sheet that has been lined with foil.
  • Bake 15-18 minutes until browned and cooked through.
  • While meat balls cook, heat sauce in large skillet.
  • When meatballs are finished baking add them to sauce, turning to coat.
  • Toast buns.
  • Plate bun bottoms.
  • Add a meatball to each bun bottom and top with a spoonful of meat sauce.
  • Top with Parmesan cheese.
  • Add bun tops.
  • Serve with salad.

BEEF & BROCCOLI ala SLOW COOKER

CHINESE BEEF & BROCCOLI ala SLOW COOKER serves 4

1 1/2 pounds chucks roast
4 leeks, (whites and light green parts only) halved and cut into pieces
6 cloves garlic, whole and unpeeled**
6 thin slices ginger, unpeeled**
1 red jalapeño, seeded and thinly sliced
3 tablespoons flour
1/4 cup Hoisin sauce
1/3 cup beef broth
1/4 cup dry sherry
3 tablespoons Bragg’s liquid aminos
2 tablespoons rice wine vinegar
2 tablespoons packed brown sugar
2-3 cups broccoli florets
Cooked rice

  • Combine leeks, garlic, ginger and jalapeño pieces in slow cooker.
  • Sprinkle with the flour and toss to coat. If using the meat in pieces, add meat, then flour and toss with the flour.  Otherwise nestle meat into vegetable mixture after tossing veggies with the flour.
  • Whisk together Hoisin sauce. beef broth, liquid aminos, brown sugar and rice wine.
  • Pour over meat, cover and cook on low 7 hours.

 

  • Remove meat to cutting board to rest.
  • Discard garlic and ginger.**
  • Slice meat against the grain into bite size pieces.
  • Add meat back to slow cooker along with broccoli florets.
  • Increase heat to HIGH and cook 5-10 minuses more until desired broccoli consistency.
  • Serve over rice.

NOTES:

  • **I use a small cheesecloth spice bag for these so they are easier to discard at this stage or you can peel them, chop smaller and leave them in.
  • You can cut the cooking time in half by chopping steak into small bite size pieces first.

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BBQ STEAK TIPS

Steak tips come from one of two areas of the cow, either the tenderloin (a more tender, expensive cut) or from the sirloin or round flap meat.

BBQ STEAK TIPS
2 tablespoons avocado oil
1 small container Greek yogurt
1 LARGE red onion, halved and sliced thin
Fresh ground salt and pepper
1 1/2 pounds steak tips
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons of your favorite BBQ sauce
2 tablespoons unsalted butter, cold and cubed

  • Stir steak tips with yogurt and let sit 45 minutes.
  • Heat 1 tablespoon of the oil in skillet over medium-high heat.
  • Cook onion with a sprinkle of salt covered until softened and slightly browned, about 5 minutes.
  • Using a slotted spoon remove onions from skillet.
  • Add additional tablespoon of oil.
  • Pat steak tips dry and then generously season them with salt and pepper.
  • Add steak to the pan and cook until browned all over to desired doneness (5-20 minutes).
  • Transfer steak to platter and tent with foil.
  • Add onion back to skillet along with the broth and BBQ sauce.
  • Simmer 5 -10 minutes over medium heat until sauce begins to thicken.
  • Season to taste.
  • Whisk in butter pieces.
  • Add steak tips into sauce, stirring to coat.
  • Ladle steak tips and sauce over prepared pasta.
  • Enjoy.

BACON CHEESEBURGER HAMBURGER HELPER NOT!!!!

For some reason hubby LOVES Hamburger helper. Must be left over from his bachelor days BECAUSE IT IS NOT SOMETHING I HAVE EVER MADE. Since I can’t have pre-prepared foods I made him a substitute recipe for his favorite box that he says tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts. 

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices
Grated Cheddar for garnish
Corn chips (optional)

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

NOTE: **I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

CORNED BEEF HASH

What do you do with left over corned beef? Make HASH of course!
CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.
left over corned beef (about a pound), diced and shredded
2 tablespoons organic butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

  • Melt butter in a large skillet over medium high heat.
  • Add onions, cooking a minute or two until translucent.
  • Add corned beef and potatoes.
  • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
  • Serve with poached or fried eggs.

PAPRIKA POT ROAST

PAPRIKA POT ROAST
2 pound chuck roast
2 tablespoons sweet Hungarian paprika
1 can diced tomatoes, undrained
1 KNORR concentrated beef stock
2 cups hot water
1 large Vidalia sweet onion, sectioned in pieces
1 bag baby carrots
6 ounces roasted red sweet peppers, cut into strips
2 tablespoons cornstarch
8 ounces sour cream
2 cups wide egg noodles
4 tablespoons butter

  • Generously salt and pepper roast on both sides.
  • Rub paprika into both sides of roast until well coated.
  • Whisk together the hot water and beef stock. Place in a slow cooker.
  • Top with the tomatoes, onions, carrots, sweet peppers and the broth.
  • Cover and cook on low 10-12 hours or 5-6 hours on high.
  • Remove the meat and shred with forks.
  • Whisk together the cornstarch and water until smooth and add to the slow cooker blending well.
  • Add the meat back in and cook another 30 minutes.
  • Meanwhile cook the noodles al dente’.
  • Toss noodles with butter.
  • Stir in sour cream into slow cooker and serve over noodles.

PEANUT BUTTER BURGERS

I originally posted this back in 2015 after a family reunion where these Peanut Butter Burgers were a HUGE hit. They really taste better than they sound. The peanut butter gives the burger a real nutty taste, and makes it a very juicy burger. And since I can no longer eat the bun, these are a perfect meal for me.

PEANUT BUTTER BURGERS
1-1/2 pound lean hamburger or ground sirloin
1/4 cup creamy peanut butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
2 tablespoons butter, softened
Toppings of your choice (I like to add an additional small scoop of peanut butter on top and let it melt)

  • Mix all ingredients together until well blended.
  • Shape into patties.
  • Refrigerate patties for at least two hours. Chilling the patties helps hold their shape.
  • Grill on the BBQ to desired doneness.

NOTE: This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add bread crumbs, the peanut butter and the chilling will hold them together just fine.

TOMATO SWISS STEAK

I recently ran across a recipe for “Swiss Steak en Casserole” from an old 1958 booklet of recipes that was quite similar and it reminded me of this recipe I make primarily in the winter because of its “comfort” quality of rib sticking goodness, which means I haven’t made it in a few years since it hardly gets cold here.

I have NO idea why this is called Swiss Steak. I just know my mom called it that and so did her mom. Grams said it had something to do with how the meat is prepared, but don’t quote me on that! That conversation was eons ago. But, as I typed this my curiosity got the best of me so I looked it up.

According to Wikipedia, “Swiss steak is meat, usually beef, prepared by means of rolling or pounding, and then braising in a cooking pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove / log (cooker) or in an oven. In England and in some parts of the United States such as the Deep South, it is also called smothered steak. The dish does not stem from Switzerland, as the name suggests, but from the technique of tenderizing by pounding or rolling called “swissing“. So that was clear as MUD 😀

Mom used to add sliced green peppers and I ALWAYS picked them out so I don’t bother to add them now. Green peppers and I are NOT friends – never have been, never will be especially now with no stomach tolerance. I do use quite a bit of FRESH ground tri-color peppercorns instead. I remember it sometimes being served with mashed potatoes, but I prefer the sliced potatoes cooked in the sauce. I cannot be sure of the original measurements or even the original ingredients as I have adjusted it over an over through the years to suit our tastes. I know the original recipe called for water, but I love using the buttermilk as it makes a thicker, more flavorful gravy.

I also remember a similar recipe using a brown style gravy with mushrooms that was using this same cut of meat like a faux stroganoff.

TOMATO SWISS STEAK

2 tablespoons butter
1 1/2 to 2 pounds of tenderized round steak
2 tablespoons flour
1 teaspoon FRESH ground sea salt
1-2 teaspoons FRESH ground tri-color pepper
1 large shallot, sliced
1 can Campbell’s Tomato Bisque Soup
1/2 cup buttermilk
2 Yukon potatoes, sliced thin
1-2 tablespoons champagne vinegar
1/2 cup chopped bell pepper (optional)

  • Preheat oven to 350°.
  • Cut the round steak into 6 to 8 serving-size portions.
  • Add flour into a shallow bowl. Season well with salt and pepper.
  • Generously season each piece of meat on both sides.
  • Dredge each steak in flour mixture, pushing down to secure flour to meat.
  • Melt the butter in a large skillet over medium heat.
  • Quickly brown each piece of meat and the remove it.
  • Add the shallot and bell pepper if you are using it, stirring to sauté for a few minutes, scrape up bits from bottom as you go. Scoot shallots and peppers to the edges of the pan.
  • Alternately layer potato slices in the middle of the shalllots.
  • Whisk together the tomato bisque and buttermilk.
  • Add meat pieces over top of the potatoes.
  • Pour tomato soup mixture over everything.
  • Cover and bake 40 minutes or until potatoes are tender.

NOTES:

  • Using the vinegar makes a tangier sauce – just depends on your mood. 😀
  • In the winter I like to make this with sliced carrots also which add some GREAT color.
  • I also sometimes make this with sliced baby red peppers instead of green peppers.

Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.

CONEY ISLAND TATERS

I’ve been making a recipe similar to this for years, but recently found a name for them on a package of ground beef from my grocer. It’s a cute name and really fits the recipe – it’s so country fair or carnival like! If you have left over Sloppy Joes they substitute well for the ground meat mixture also to make a quick weeknight meal.

CONEY ISLAND TATERS
1 pound ground beef (I use ground chuck)
1 medium Vidalia onion, chopped small
1 cup favorite BBQ sauce
2 large Russet potatoes (BAKED)
FRESH ground salt and pepper
1/2-3/4 cup shredded cheddar cheese (to taste)
1 bunch green onions, sliced thin
1/2 cup bacon pieces
1/2 cup sour cream

  • Heat a large skillet over medium high heat. Use non-stick if you have it, but if using cast iron oil it slightly before adding ground meat.
  • When pan is hot add ground beef and onion, sauteing 8-10 minutes all the while breaking meat into small crumble sized pieces.
  • Pour off excess grease. I actually pour it into a stainless steel colander over a paper towel lined paper plate so it can drain REALLY well. I can also use the spatula to break the meat apart even more into that small crumble.
  • Add BBQ sauce, mix well, cover and simmer on ow 10 minutes.
  • Starting lengthwise slice potatoes into quarters and theft each quarter ion half.
  • Arrange 4 pieces of potato on each plate.
  • Generously salt and pepper potatoes.
  • Top with a spoonful of beef mixture.
  • Top beef with shredded cheese, bacon pieces, green onions and sour cream to taste.

CHICKEN FRIED HAMBURGER STEAKS

CHICKEN FRIED HAMBURGER STEAKS
We “chicken” fry steak, chicken and even pork. So, why not ground beef?

1 large egg
1/2 cup milk
3/4 cup self-rising flour, use leftover seasoned flour for the gravy
1 teaspoon seasoning salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 pound lean ground beef
Avocado oil

  • Whisk together the egg and milk in shallow dish. Set aside.
  • In another shallow dish whisk together the flour, seasoning salt, black pepper and garlic powder.
  • Shape ground beef into three equal sized oval “steaks” and flatten into 1/4 inch thickness.
  • Add each “steak” one at a time to egg mixture, coating both sides well.
  • Then add each “steak” to seasoned flour, making sure to cover each side well.
  • In a large skillet heat oil over medium heat.
  • Add “steaks” to hot oil and cook until both sides are golden brown.
  • Remove “steaks” from skillet and keep warm while you make gravy.

GRAVY
3 tablespoons seasoned flour
3 tablespoons avocado oil
1 cup milk

  • Drain all but 3 tablespoons of the oil from the skillet, add flour and stir into oil until a paste like texture is reached and flour is golden.
  • Warm the milk before adding to roux.
  • Whisk in milk gradually until desired consistency is reached.
  • Taste and add more seasoning if desired.
  • Pour gravy over “steaks” and mashed potatoes.

Linking up to FULL Plate Thursday.

ONION BRAISED BEEF BRISKET – cook ahead

I originally found this recipe through America’s Test Kitchen. Their changes to a typical recipe are awesome. I just made a few flavor profile changes for my family’s likes. Brisket is one of the most versatile cuts of beef. While every culture treats it a little differently they all agree that a brisket takes TIME! So many other recipes either turn out watery and tasteless, super sweet or dry and chewy. BUT, this recipe turns out PERFECT!

Keeping this brisket moist is essential to its flavor profile. Keeping it moist is best done by making it the day BEFORE you want to serve it. By not cutting the beef until it is chilled it holds together into slices better. This also helps on the clean up level if you’re making this for company. Removing the fat from the sauce is essential to a smooth rich sauce.

ONION BRAISED BEEF BRISKET
4-5 pound flat cut brisket
2 large Vidalia onions, halved and sliced 1/2 inch thick (thick slices hold up better)
1/2 teaspoon sea salt
3-4 garlic cloves, minced
2 tablespoons packed brown sugar
1 tablespoon tomato paste
1 tablespoon sweet paprika
1/8 teaspoon chipotle powder
2 tablespoons Wondra flour
1 cup chicken broth, yes I said chicken broth
1 cup cabernet sauvignon
2 teaspoons apple cider vinegar
3 bay leaves
3 sprigs FRESH thyme (I’ve used parsley in a pinch)
FRESH ground salt and pepper
Avocado oil

  • Bring brisket to room temperature.
  • Preheat oven to 300°.
  • Lower oven rack to lower middle.
  • Line your baking dish, preferably cast iron) with two to three heavy duty sheets of foil in opposite directions and long enough to fold over to seal the brisket inside.
  • Pat brisket dry and place fat side up on cutting board.
  • Using a fork or needle meat tenderizer, poke holes in meat through the fat layer.
  • Generously season both sides of brisket with salt and pepper.

 

  • Heat oil in large skillet over medium high heat.
  • Place brisket fat side up in skillet.
  • Weight down brisket with bacon press or cast iron skillet and sear until well browned, about 6 minutes.
  • Remove weight and turn brisket to sear fat side another 6 minutes or so until well browned.
  • Transfer meat to platter.
  • Pour off all but about 1 tablespoon of fat.
  • Add onions, sugar and sea salt, cooking 10-12 minutes until onions are soft.
  • Add garlic, cooking another minute or so until fragrant.
  • Add tomato paste and cook until it darkens, about 2 minutes.
  • Add paprika and chipotle powder.
  • Add flour and stir until well combined.
  • Stir in wine, broth, bay leaves, thyme sprigs and simmer 5 minutes until mixture begins to thicken. Be sure to scrape up any browned bits from the bottom.

  • Pour onion mixture into the prepared dish and nestle brisket fat side up into the onion mixture.
  • Fold foil over and seal.
  • Bake 3 1/2-4 hours until fork slip easily into the meat and fat is broken down.
  • Carefully open foil and let brisket cool 20 minutes.

  • Transfer brisket to large bowl or baking dish.
  • Use a fine colander to strain sauce over brisket.
  • Discard thyme sprigs and bay leaves.
  • Place onion mixture in a small bowl.
  • Cover brisket and onions with Press and Seal.
  • Cut a couple small vents into plastic wrap.
  • Refrigerate the meat and onions separately at least 8 hours and up to 2 days. I do it overnight.

  • An hour before serving, preheat oven to 350°.
  • Transfer brisket to cutting board.
  • Skim fat from top of sauce and discard.
  • Pour sauce into a saucepan
  • Slowly reheat sauce, skimming as needed to get rid of excess fat until you have about 2 cups of sauce.
  • Stir in vinegar and reserved onions.
  • Season to taste.

 

  • Slice brisket against the grain and place in baking dish.
  • Pour sauce over brisket.
  • Cover dish with foil.
  • Bake until heated through. About 30 minutes.
  • Serve immediately.